Step 1

Mix water, flour and rapid rise yeast in a small bowl. Set aside for about half an hour. Cover the bowl during that time.

Step 2

Dissolve the other half of the rapid rise yeast in warm milk. Use a bigger bowl this time.

Step 3

Grate the lemon and orange, set those aside as well.

Step 4

I used a hand held mixer so instructions are listed with that in mind but you can definitely use a stand mixer if you have one and it makes the prep a little easier and faster.

Step 5

Start mixing the flour into the milk mixture. I mix with my right hand and add ingredients slowly with my left. Add sugar and vanilla. Keep speed on medium, you don't want to mix at a high speed because you'll spin flour everywhere.

Step 6

Add butter and continue mixing. Slowly add the lemon zest and orange zest. If you like a strong citrus flavor, you can add it all, if you don't or are not sure then add only half the lemon zest and half the orange zest.

Step 7

On a separate bowl whisk 3 eggs and 3 egg yolks. Add this mix to the main bowl where you're preparing the dough. Continue mixing.

Step 8

Finally add the starter dough in and mix it all together. If the dough is too thick for the hand held mixer you can continue mixing with your hands (just mix to create the dough, no kneading). Stand mixer should handle this just fine.

Step 9

Let this dough rise about 1 hour covered up in a bowl in room temperature.

Step 10

Add chocolate chips, make sure they're well distributed and pour into the paper mold. Dough at this point shouldn't go past the mold's middle height wise.

Step 11

Let the dough rise for another 2 hrs or so (estimated time, it can vary based on room temperature). The dough should rise over the paper mold's rim until it creates a dome.

Step 12

Pre-heat the oven to 400 degree Fahrenheit (about 200 degrees Celsius)

Step 13

Bake the panettone mold (place it over a sheet pan) for about 10-15 minutes at this temperature in the middle rack. Depending on your oven size and how tall your panettone dome is, if the dough is too close to the upper wires in the oven lower the rack to the bottom.

Step 14

Once the dome of the panettone has started to brown a bit, then lower the temperature to 350 degrees Fahrenheit (approx. 180 degrees Celsius)

Step 15

Bake for 1 hour at Halfway through I added an aluminum foil cover over the panettone to prevent the top from getting too brown.

Step 16

Once you get the mold out, pinch with 2 skewers crossing about 1 inch from the bottom and flip the mold upside down. Hang the skewers on a parallel surface. This will prevent the panettone to collapse on itself. I used 2 plastic containers that were same height.

Step 17

Using confectioner's sugar is optional, but if you like it you can sprinkle some on top after the panettone has cooled down.